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Old 12-31-2006, 05:48 PM   #1
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Tips on cooking buffalo

Anyone got some good tips on cooking buffalo?

With hamburger patties, one tip is to use a hamburger press to form the patties and cook on medium instead of medium high. Turn them a few times and NEVER squish the juiciness out of them.

I've made stew with buffalo, and it was good after cooking it a little longer than I would beef.

Am I right in assuming a lower temp and longer cooking time is what buffalo needs?

I've had some pretty TOUGH buff meat and since it's still more expensive around here, I don't want to ruin it.
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Old 12-31-2006, 06:11 PM   #2
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Quote:
Originally Posted by wyo_rose
Anyone got some good tips on cooking buffalo?

With hamburger patties, one tip is to use a hamburger press to form the patties and cook on medium instead of medium high. Turn them a few times and NEVER squish the juiciness out of them.

I've made stew with buffalo, and it was good after cooking it a little longer than I would beef.

Am I right in assuming a lower temp and longer cooking time is what buffalo needs?

I've had some pretty TOUGH buff meat and since it's still more expensive around here, I don't want to ruin it.
Only cooked buff once but found it to be quite a bit like cooking elk or moose - slow and low is the way to follow.

Here's some tips I have about cooking elk and moose -

Roasts: Cook 25-50 less than you cook a beef roast and in the same amount of time you would cook a beef roast. Rub olive oil on the roast before cooking. Put an inch or so of liquid in the cooking vessel (you can get creative here - I've used everything from apple juice mixed with applesauce to sour cream spiced with paprika then thinned with milk and water). I often use a roasting bag for elk or moose roast. If I don't have a bag, I use the enamel roaster with the lid on until about 45 minutes before it's done.

Steaks: Put olive oil on each side before cooking, turn often, and cook slowly at a lower heat than you would beef. I've wrapped moose steaks with bacon strips instead of using olive oil too.

Burgers: Mix the meat with some breadcrumbs that have been wetted with bacon grease, add sauteed onions and mushrooms. Put olive oil on both sides before cooking or put olive oil in the frying pan if you are not grilling the burger. Cook slowly and turn often.


Ribs: This is the buff I managed to get at a price that wasn't too dear. Simmer in a Dutch oven (or crock pot) until almost done. Drain ribs and finish in the oven. Place ribs in open pan, brush with barbecue sauce and bake about 30 minutes at 350. Or they can be finished on the grill, brushing with barbecue sauce and turning every few minutes.
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